Low Sugar Coconut Aminos Chicken Stir-Fry with Mushrooms

Total time50 min

Prep time20 min

Cook time15 min

4.6

(19)

Low Sugar Coconut Aminos Chicken Stir-Fry with Mushrooms

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
3 tbsp coconut aminos, divided
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tsp fresh ginger, finely grated
½ tsp turmeric
¼ tsp salt

For the sauce

3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
2 tbsp apple cider vinegar
1 tbsp arrowroot starch
½ tsp turmeric
¼ tsp ground ginger

For the stir-fry

2 tbsp coconut oil
4 cloves garlic, thinly sliced
1 tbsp fresh ginger, finely grated
12 oz cremini mushrooms, sliced ¼-inch thick
2 medium carrots, peeled and cut into thin matchsticks
3 scallions, white and green parts separated, thinly sliced
¼ tsp salt

For serving

2 tbsp fresh parsley or cilantro, roughly chopped (optional)

Instructions

1
In a medium bowl, combine the sliced chicken thighs with 3 tbsp coconut aminos, 1 tsp grated ginger, 1/2 tsp turmeric, and 1/4 tsp salt. Toss to coat evenly and let marinate at room temperature for 15 minutes.
2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 3 tbsp coconut aminos, apple cider vinegar, arrowroot starch, 1/2 tsp turmeric, and ground ginger until the starch is fully dissolved with no lumps. Set aside.

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